Batata Palak Pulao And Dalimbacha Raita | Majha Kitchen | Sanjeev Kapoor Khazana

This simple vegetarian combo of potato and spinach pulao served with chilled pomegranate raita is ideal to make when you have unexpected guests at home.

BATATA PALAK PULAO

Ingredients

2 medium potatoes (batata), peeled and cut into ½ inch cubes
1 cup shredded spinach leaves (palak)
1½ cups Basmati rice, soaked for 20-30 minutes and drained
2 tablespoons ghee
1 teaspoon cumin seeds (jeera)
1 medium tomato, chopped
Salt to taste

Method

1. Heat ghee in a deep non-stick pan. Add cumin seeds and sauté till they change colour. Add tomato, potato cubes and salt, mix, reduce heat, cover and cook for 2-3 minutes.
2. Add rice and salt and mix, Add 3 cups water, mix, cover and cook for 5-7 minutes.
3. Add spinach leaves, mix, cover and cook for 2-3 minutes.
4. Serve hot with chilled dalimbacha raita.

DALIMBACHA RAITA

Ingredients

½ cup fresh pomegranate pearls (dalimba/anar dana)
1½ cups chilled yogurt, whisked
1 teaspoon cumin seeds (jeera)
1 tablespoon chopped fresh mint leaves
Black salt to taste
½ teaspoon chaat masala
Fresh coriander leaf for garnishing

Method

1. Dry-roast cumin seeds in a non-stick pan till fragrant and it changes colour. Transfer in a mortar and coarsely crush using a pestle.
2. Mix together yogurt, pomegranate pearls, mint leaves, black salt, chaat masala and ¾th of roasted cumin powder in a bowl. Refrigerate it.
3. Sprinkle remaining roasted cumin powder, garnish with a coriander leaf and serve chilled with batata palak pulao.

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